Corn Salsa

Corn salsa with purple onion, red bell pepper, jalapeno peppers, cilantro and lime juice.

Ingredients:

2 cups frozen corn kernels, thawed 1/3 cup chopped purple onion 1/4 cup chopped red bell pepper 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 to 2 tablespoons finel chopped jalapeno pepper 1/2 teaspoon salt

Preparation:
Combine all in!redients in a small bowl. Co"er and refri!erate for 2 to 4 hours. #emo"e from refri!erator about 3$ minutes before ser"in!. Ser"e corn salsa with !rilled meat or poultr . %akes about 3 cups corn salsa.

&uthentic %e'ican (asic Salsa

2 lar!e, red ripe tomatoes, peeled and seeded 1 !arlic clo"e peeled 1 &naheim !reen chili, seeded and cut into thirds 3 !reen onions, cleaned and cut into 1 inch pieces 4 oz canned chopped !reen chilies 1 to 3 whole jalape)os, de"eined and seeded *+ptional to taste, 1/4 cup fresh Cilantro, chopped 1 teaspoon oli"e oil 1 -ablespoon lime juice salt and pepper to taste . cup ice water

Directions for classical home made salsa recipe follow... -his authentic Mexican tomato salsa recipe is "er eas to make. /t sure is easier and a heck of a lot 0uicker to reach for a blender, but we lo"e the chunk , rustic te'ture of salsas made in a molcajete, or traditional %e'ican mortar. &nd

spices !round a!ainst the rou!h black basalt !i"e off trul potent aromas 1 which make our meals all the more fla"orful. &uthentic %e'ican kitchen items &re ou !ettin! hun!r , et2 Char the tomatoes o"er a !as !rill or under the flame of a hot broiler for a few seconds, turnin! them until the peel blisters. Slip off the peel, and the flesh will still be firm. #emo"e the !reen stem core and cut the tomatoes in half "erticall . 3se a teaspoon to scoop out the seeds. In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeos into the bowl of the food processor to chop for just a few seconds. -urn off the motor and scrap down the sides of the bowl usin! a rubber spatula. &dd all the remainin! in!redients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . 4rocess with brief pulses to reach the desired te'ture, somewhere between a chow1chow relish and a te'tured puree. 5ou want to see bits of all the "e!etables throu!h out the salsa. Salt and pepper to taste. 4our into a ser"in! bowl and allow to season for appro'imatel one hour. 6ust before ser"in! mi' in the 1/4 cup of ice water to cool the salsa. Ser"e with tortilla chips, enhance our fa"orite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla. %ake this !reat tomato salsa recipe then blend with mashed Avocado to make a fantastic !uacamole. -his health homemade tomato salsa recipe is !reat with e"er thin!. Since ou will not have an left, storin! is not a problem. %akes about 2 cups.

!ernie"s #lassic #anning $alsa

/n!redients7

8 cups chopped/drained paste1t pe tomatoes 49 oz tomato sauce one small can *: oz., tomato paste 1$11: clo"es !arlic, as desired 4 cups chopped bell pepper 2 -ablespoons minced ;abenero pepper 2 small cans *4.9 oz., chopped chilies 3 cups finel chopped onion 2 teaspoons salt 1 1/2 teaspoons chili powder 3/4 teaspoon cumin juice of 1 lime 2 -ablespoons chopped fresh cilantro 2 teaspoons <anthan !um or 2 -ablespoons corn starch

Directions: =rain tomatoes and sa"e li0uid. Combine all in!redients e'cept <anthan !um/corn starch in a hea" pot and brin! to a low boil for 19 minutes. (lend <anthan !um or dissol"e corn starch in 3 cups sa"ed tomato li0uid and add to salsa. Continue boil for 9 minutes. >ote7/f not usin! either thickenin! a!ent, be "er stin! addin! tomato li0uid back to salsa, as it will !et too thin. #efri!erate o"erni!ht and ser"e as fresh salsa or pressure can at 1$ 4S/ for 29 minutes for pint jars. 5ields 811$ pints. ?eel free to adjust amount of !arlic, hot peppers, and/or cilantro, accordin! to taste.

%resh Peach $alsa

3 firm peaches *about 1 pound, 1 -ablespoon lemon juice 2 ripe tomatoes *about 1/2 pound, : lar!e !reen onions 1 -ablespoon canned jalapeno peppers, chopped 1 -ablespoon cilantro, coarsel chopped 12 -ablespoon e'tra "ir!in oli"e oil : -ablespoon sherr "ine!ar 2 -ablespoon hone

=ip peaches into boilin! water and then peel the skins. Cut peaches into thin strips, discardin! pits. -oss with lemon juice. =ip tomatoes into boilin! water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. &dd onions, peppers and cilantro. %i' well. @hisk to!ether oil, "ine!ar and hone . 4our o"er other in!redients. /f usin! within se"eral hours, no need to refri!erateA otherwise co"er and refri!erate.